I wanted to include spaetzle as a side dish in the new book I'm working on. As I searched for something other than a colander to press the batter through, there, beckoning from a bin of kitchen utensils as if actually waving to me, was the Badass Perforated (aka Egg) Spoon. Would it work? Lo, I scooped up a spoonful and pressed the batter through it into the boiling water. When the batter was through, I scooped up another spoonful. Worked like a charm!
I will now be making spaetzle, the homemade pasta translating from German as "little sparrows," more often. The recipe below comes from my partner in Charcuterie and Salumi, Brian Polcyn, as I can't give out the recipe that Little, Brown will be publishing. (But, shh, my ratio basically works out to 1:3:3 by weight, egg to liquid to flour, plus seasoning and fresh herbs—plug that into your Ratio app and see how it works!) Brian's batter is considerable stiffer, almost like a dough.
Once cooked, these little birds can be sautéed in butter as a side dish or added to soups. Absolutely delicious and satisfying. I recommend experimenting with different flours, such as my current favorite, spelt. See also the interesting rye spaetzle gratin from the NYTimes (link below).
- 2 eggs
- ¼ cup milk
- 1 ½ teaspoons olive oil
- 1 ½ cups flour
- ¾ teaspoon baking powder
- Salt, to taste
- Black pepper, to taste
- Nutmeg, to taste
- 3 tablespoons minced fresh parsley
- Whisk together all the wet ingredients.
- Combine the baking powder and flour and whisk into the wet ingredients.
- Season with salt, pepper, and nutmeg, then fold in the parsley.
- Adjust the amount of flour—by texture it should be somewhere between dough and batter, just falling off the hand whisk.
- Push the dough/batter through a spaetzle maker or Badass Egg Spoon into boiling water.
- When they float, they're done. Shock in an ice bath to stop the cooking.
If you liked this post on Spaetzle, check out these other links:
- My first post on the Badass Egg Spoon.
- A great recipe for Rye Spaetzle Gratin with Caraway and Cabbage from the New York Times.
- Stephanie's guest post on Käsespätzle.
- Learn about modern interpretations of German cuisine.
© 2014 Michael Ruhlman. Photo © 2014 Donna Turner Ruhlman. All rights reserved.